Chilli cheeseburger with jalapeno mayonnaise Recipe

Take a classic cheeseburger recipe to another level! Using prime minced beef, spiced with red chilli and paprika, we will teach you to get the very best flavour and texture from your meat. Learn to make a classic mayonnaise with a bit of punch. Served in a brioche bun with potato wedges. The perfect class for those that like it spicy!

Peel and finely dice the shallots and garlic and finely dice the red chilli. Add to the mince and season with salt and smoked paprika. Add the egg yolk to help bind the mix before mixing well with your hands. Shape into patties weighing approximately 125 grams.

To cook, heat a frying pan until very hot and add a drizzle of sunflower oil. Cook the burgers on both sides until nicely caramelised. Turn occasionally to ensure they cook evenly. Depending on the thickness of the burger this should take no more than 10 minutes to be cooked to medium.

Grate the cheese and melt on top of the burger whilst it is cooking.

2. FOR THE MAYONNAISE

Peel the garlic clove and crush to a puree using a pinch of salt and a chef's knife with the blade flat against the chopping board. Whisk together the egg yolks, Dijon mustard, cayenne and the chopped garlic and salt with a splash of warm water. Start gradually whisking in the olive oil, whisking continually. Continue until the mayonnaise is thick. Season with lemon juice, chop the jalapenos and add to your mayonnaise.

3. FOR THE POTATO WEDGES

Preheat the oven to 200'C.
Wash the potatoes and cut into wedges. Place the wedges into a baking tray and season with Maldon sea salt. Mix the olive oil with the ground spices and coat the wedges with the oil. Place in the oven and cook for 45 minutes or until golden brown. Turn half way through so that the wedges colour on both sides.

4. TO SERVE

Cut the beef tomato into 6 thin slices.
Cut the burger bun in half and spread the mayonnaise on both sides. Add a few leaves of rocket, a slice of tomato and then place the burger inside.

Serve alongside the potato wedges with the remaining mayonnaise.

Chef's tip

«When making your burgers stop the meat sticking to your hands by wetting them slightly before shaping the patties.»